Often carrot cake can seem like a throw back to the ’70s, when they were dense and tasted ultimately too good for you. This updated version is moist, sweet and has a rich combination of spices that makes it one of the tastiest cakes ever. Adding a bit of orange and lemon zest to the smooth cream cheese icing brings out those bright flavors in the cake. I have served these cupcakes at every occasion, from picnics to weddings; it is even a terrific breakfast treat.